Olive Oil & Sea Salt Cheesecake with Rosemary & Fig Filling and Espresso & Chocolate Topping

Ingredients:

• For the base:
• 8 ounces graham cracker crumbs
• 4 tablespoons olive oil
• 1/2 teaspoon sea salt
• For the filling:
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs, room temperature
• 1/3 cup chopped dried figs
• 1 tablespoon minced fresh rosemary
• For the topping:
• 4 ounces semisweet chocolate, chopped
• 1/4 cup heavy cream
• 1 teaspoon instant espresso powder

Instructions:

1. Preheat your oven to 350°F (180°C).
2. In a mixing bowl, combine the graham cracker crumbs, olive oil, and sea salt until well blended.
3. Press the mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes. Set aside to cool.
4. In a large mixing bowl, beat the cream cheese with an electric mixer until light and fluffy. Gradually add the sugar and vanilla extract, beating until well combined.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the chopped dried figs and minced fresh rosemary.
7. Pour the mixture over the cooled crust and bake for 40-45 minutes or until the cheesecake is set.
8. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 2 hours or until completely chilled.
9. When the cheesecake is chilled, prepare the topping. In a small saucepan, heat the heavy cream and instant espresso powder together over medium heat until steaming hot.
10. Add the chopped chocolate to the hot cream mixture and whisk until melted and smooth.
11. Spread the topping over the chilled cheesecake, and refrigerate for an additional 30 minutes or until set.
12. Remove from the pan, slice and serve.